Daiquiri Chiffon Cheesecake With Pretzel Crust

• 1 1/4 cups crushed pretzels
• 1/2 cup white sugar
• 3/8 cup butter, melted
• 1 (8 ounce) package cream cheese
• 1 1/2 cups milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1/2 cup lime juice
• 1 teaspoon rum flavored extract
• 2 teaspoons grated lime zest
• 1 teaspoon grated lemon zest
• 1 (8 ounce) container frozen whipped topping, thawed
• lime zest, garnish
• 2 limes, thinly sliced (optional)

1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter. Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.
3. Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.
4. To Make Filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.
5. Fold 1/2 of the whipped topping into the mixture, then pour into cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices, if desired.

pretzels, white sugar, butter, cream cheese, milk, vanilla pudding, lime juice, rum, lime zest, lemon zest, frozen whipped topping, lime zest

Taken from www.allrecipes.com/recipe/19846/daiquiri-chiffon-cheesecake-with-pretzel-crust/ (may not work)